Cookies

By the end of the summer, all of the company’s existing place-and-bake flavors will be exclusively gluten-free, vegan and nut-free. Sweet Loren’s has also launched a line of refrigerated, gluten-free, edible cookie dough.

Sejoyia’s newest innovation, Coco-Thins, launched during the Winter Fancy Food Show in San Francisco yesterday. It marks the first product since the company rebranded and narrowed its overall R&D focus to sweet snacking.

The image of the bonneted girl in red has adorned the Voortman Cookies logo since the company, now Voortman’s Bakery, started making it’s cookies and wafers over 60 years ago. Though a lot has changed since then, including new ownership, a new look, new recipes and a renewed focus on natural, the Dutch girl has remained

How Goodie Girl Cookies’ Starbucks partnership — which got the brand’s best-selling line into more than 12,000 cafes nationwide — showed Founder Shira Berk that she was potentially missing out on a major sector within grab-and-go.

Greyston Bakery is advocating for inclusivity with both its newest product offering, grab-and-go cookies, and its longstanding hiring policy. The main motivation for the new line is the opportunity it offers to expand the company’s Open Hiring Model, which provides jobs to individuals with barriers to employment — no questions asked.

The fruit-and-grain pouch leader, Munk Pack, is making its first foray into protein with a shelf stable prepackaged cookie. Meanwhile, Flapjacked, which has always focused on protein within its range of pancake and muffin lines, is positioning its cookie in the baking mix space.